Mixed Boiled Meats

The combination of wine and mixed boiled meat takes us straight to Piedmont, specifically to the Monferrato area. The traditional recipe for boiled meat involves the preparation of many cuts of meat accompanied by tasty sauces, such as the typical green bagnetto made with parsley and anchovy: many different TASTING NOTES that come together in one dish. How best to enhance them with a good wine? Characteristic of boiled meat is the prolonged cooking that accentuates the sweetness of the meat, making it particularly soft and delicate: the ideal accompaniment is therefore with a wine with moderate tannins and good acidity, capable of creating a perfect match with boiled meat. If, on the other hand, for taste or tradition you are closer to the Emilian school, with a good boiled meat from these parts a Lambrusco amabile, elegant and fruity, or a Lambrusco secco, more decisive and energetic, is practically a must.